Chocolate Truffle Pie with Frozen Espresso Sabayon

Serves 12. 6 tablespoons margarine for Passover 14 ounces semi-sweet chocolate 2 ounces bittersweet chocolate (over 65 percent cocoa) 3 large eggs 3/4 cup sugar 1 tablespoon vanilla extract 1/4 cup finely ground almonds or almond meal 1/4 cup matzo cake meal 1/4 teaspoon salt Glaze: 1 ounce semi-sweet chocolate, cut into pieces 2 tablespoons margarine Garnish: Chocolate covered espresso beans Mint leaves or little strawberries 1. Preheat the oven to 350 F. Grease a 9-inch pie pan or glass plate. 2. Combine the margarine and both chocolates in a large glass measuring cup and melt in the microwave, about 1 1/2 to 2 minutes. Mix with a small spatula. Reserve 3. In a medium mixing bowl with an electric mixer on medium speed whisk the eggs for a minute. Add the sugar and the vanilla and beat until thick, light lemon colored and some air bubbles appearing, about 2 minutes. Add the melted chocolate mixture and beat until well blended. 4. In a medium bowl, combine the almond meal, matzo cake flour and salt, and mix with a fork. Add to the chocolate mixture on low speed mix on low speed until completely blended. 5. Pour the mixture into the pie pan and place on a baking sheet. Bake for about 45 to 50 minutes or until the pie has risen and a skewer placed in the center comes out slightly fudgy. Cool to room temperature. (The pie will fall; don't worry) 6. In a small glass bowl, combine the chocolate and the margarine and melt in the microwave for about 1 1/2 minutes. Mix with a fork and then drizzle decoratively over the top of the pie. To serve, cut thin pieces, place on dessert plates and garnish with espresso beans and mint leaves. Accompany with a scoop of Frozen Espresso Sabayon or non-dairy coffee ice dessert. Advance Preparation: This can be made 1 day ahead, covered well, and kept at room temperature. Frozen Espresso Sabayon 3 tablespoons sugar 3 tablespoons Kona coffee liqueur 1/2 teaspoon instant espresso 6 large egg yolks 1. Whisk all ingredients in medium metal bowl to blend. (You can use a double boiler for this.) 2. Set over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, or with a hand whisk, beat the mixture until thick, about 4 minutes. Make sure it doesn't get too hot or the eggs will scramble. 3. Remove from over water. Cool. Put in shallow dish and freeze. When ready to serve, scoop out little balls and put it next to the pie slice. 4. You could also serve this very cold; it makes a soft mound when placed on the plate with a tablespoon. (Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)

Serves 12. 6 tablespoons margarine for Passover 14 ounces semi-sweet chocolate 2 ounces bittersweet chocolate (over 65 percent cocoa) 3 large eggs 3/4 cup sugar 1 tablespoon vanilla extract 1/4 cup finely ground almonds or almond meal 1/4 cup matzo cake meal 1/4 teaspoon salt Glaze: 1 ounce semi-sweet chocolate, cut into pieces 2 tablespoons margarine Garnish: Chocolate covered espresso beans Mint leaves or little strawberries 1. Preheat the oven to 350 F. Grease a 9-inch pie pan or glass plate. 2. Combine the margarine and both chocolates in a large glass measuring cup and melt in the microwave, about 1 1/2 to 2 minutes. Mix with a small spatula. Reserve 3. In a medium mixing bowl with an electric mixer on medium speed whisk the eggs for a minute. Add the sugar and the vanilla and beat until thick, light lemon colored and some air bubbles appearing, about 2 minutes. Add the melted chocolate mixture and beat until well blended. 4. In a medium bowl, combine the almond meal, matzo cake flour and salt, and mix with a fork. Add to the chocolate mixture on low speed mix on low speed until completely blended. 5. Pour the mixture into the pie pan and place on a baking sheet. Bake for about 45 to 50 minutes or until the pie has risen and a skewer placed in the center comes out slightly fudgy. Cool to room temperature. (The pie will fall; don't worry) 6. In a small glass bowl, combine the chocolate and the margarine and melt in the microwave for about 1 1/2 minutes. Mix with a fork and then drizzle decoratively over the top of the pie. To serve, cut thin pieces, place on dessert plates and garnish with espresso beans and mint leaves. Accompany with a scoop of Frozen Espresso Sabayon or non-dairy coffee ice dessert. Advance Preparation: This can be made 1 day ahead, covered well, and kept at room temperature. Frozen Espresso Sabayon 3 tablespoons sugar 3 tablespoons Kona coffee liqueur 1/2 teaspoon instant espresso 6 large egg yolks 1. Whisk all ingredients in medium metal bowl to blend. (You can use a double boiler for this.) 2. Set over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, or with a hand whisk, beat the mixture until thick, about 4 minutes. Make sure it doesn't get too hot or the eggs will scramble. 3. Remove from over water. Cool. Put in shallow dish and freeze. When ready to serve, scoop out little balls and put it next to the pie slice. 4. You could also serve this very cold; it makes a soft mound when placed on the plate with a tablespoon. (Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)

Serves 12. 6 tablespoons margarine for Passover 14 ounces semi-sweet chocolate 2 ounces bittersweet chocolate (over 65 percent cocoa) 3 large eggs 3/4 cup sugar 1 tablespoon vanilla extract 1/4 cup finely ground almonds or almond meal 1/4 cup matzo cake meal 1/4 teaspoon salt Glaze: 1 ounce semi-sweet chocolate, cut into pieces 2 tablespoons margarine Garnish: Chocolate covered espresso beans Mint leaves or little strawberries 1. Preheat the oven to 350 F. Grease a 9-inch pie pan or glass plate. 2. Combine the margarine and both chocolates in a large glass measuring cup and melt in the microwave, about 1 1/2 to 2 minutes. Mix with a small spatula. Reserve 3. In a medium mixing bowl with an electric mixer on medium speed whisk the eggs for a minute. Add the sugar and the vanilla and beat until thick, light lemon colored and some air bubbles appearing, about 2 minutes. Add the melted chocolate mixture and beat until well blended. 4. In a medium bowl, combine the almond meal, matzo cake flour and salt, and mix with a fork. Add to the chocolate mixture on low speed mix on low speed until completely blended. 5. Pour the mixture into the pie pan and place on a baking sheet. Bake for about 45 to 50 minutes or until the pie has risen and a skewer placed in the center comes out slightly fudgy. Cool to room temperature. (The pie will fall; don't worry) 6. In a small glass bowl, combine the chocolate and the margarine and melt in the microwave for about 1 1/2 minutes. Mix with a fork and then drizzle decoratively over the top of the pie. To serve, cut thin pieces, place on dessert plates and garnish with espresso beans and mint leaves. Accompany with a scoop of Frozen Espresso Sabayon or non-dairy coffee ice dessert. Advance Preparation: This can be made 1 day ahead, covered well, and kept at room temperature. Frozen Espresso Sabayon 3 tablespoons sugar 3 tablespoons Kona coffee liqueur 1/2 teaspoon instant espresso 6 large egg yolks 1. Whisk all ingredients in medium metal bowl to blend. (You can use a double boiler for this.) 2. Set over saucepan of simmering water (do not allow bowl to touch water). Using handheld electric mixer, or with a hand whisk, beat the mixture until thick, about 4 minutes. Make sure it doesn't get too hot or the eggs will scramble. 3. Remove from over water. Cool. Put in shallow dish and freeze. When ready to serve, scoop out little balls and put it next to the pie slice. 4. You could also serve this very cold; it makes a soft mound when placed on the plate with a tablespoon. (Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)